Ingredients
4 large chicken thigh fillets
3 cloves garlic, crushed
2 Tbsp finely chopped oregano
2 tsp finely grated lemon rind
2 Tbsp strained lemon juice
2 Tbsp extra virgin olive oil
Lemon wedges, to serve
Fattoush
180g tub Persian feta in oil
2 Tbsp pomegranate molasses
2 Tbsp lemon juice
Sea-salt flakes and freshly ground black pepper, to season
1 baby cos, leaves separated, torn
1 Lebanese cucumber, chopped
6 red radishes, thinly sliced
3 long green onions, thinly sliced
250g cherry tomatoes, halved
½ cup mint leaves
1½ cups pita crisps
Sumac, to sprinkle
Pitted green olives, halved, to serve
Green Olive Dressing
½ cup pitted green olives
2 Tbsp oregano leaves
⅓ cup extra virgin olive oil
Method
-
Cut each thigh fillet into 6 long strips, then combine with garlic, oregano, rind, juice and oil in a medium bowl. Cover with plastic wrap and refrigerate for 2 hours.
-
For the fattoush, drain feta oil into a large bowl, reserving feta. Add pomegranate molasses and juice, and whisk to combine. Season. Toss with lettuce, cucumber, radish, green onion, tomato and mint. Top with crumbled reserved feta and pita crisps. Sprinkle with sumac.
-
For green olive dressing, put all ingredients in a food processor and process until almost smooth. Spoon into a serving bowl.
-
Thread 1 chicken strip onto each skewer. Cook chicken skewers, in batches, on an oiled grill pan (or barbecue grill) on medium heat for 2 minutes on each side or until cooked through.
-
You might also enjoy making pearl couscous spoon salad bowls with pesto cream and pecans
You may also like
Aussie Caesar salad with king prawns and mango